Cheddar Bacon Potato Cakes with Cervesa Lime Skirt Steak

Cheddar Bacon Potato Cakes with Cervesa Lime Skirt Steak

Michael J Watz
Loews Club Restaurant
Philadelphia, PA

Yield: 8 servings



  1. Place the skirt steaks in the Cervesa Lime marinade and allow to marinate in the refrigerator for 4-6 hours turning several times.
  2. At the time of service season the skirt steak on both sides generously with the salt and black pepper. Place onto a lightly oiled broiler rack and cook over medium heat until the steak has nicely caramelized, approximately 4-6 minutes. Turn over and lightly brush with a small amount of the reserved marinade. Continue to grill until the steak is medium rare. Remove from the grill and allow to rest in a warm area for 3-5 minutes.
  3. While the skirt steaks are grilling heat a large skillet with the olive oil over medium heat, add the roasted garlic, cremini mushrooms, and thyme, sauté till tender approximately 4-5 minutes, generously seasoning with salt and black pepper. Deglaze the pan with the tequila allow to reduce to a glaze. Remove the mushrooms and hold in a warm area for plating.
  4. In the center of 8 decorative serving platters place 2 Cheddar Bacon Potato Cakes, using a sharp knife slice each skirt steak in 1/2 inch slices across the grain. Arrange the slices in an overlapping fashion in front of the potato cakes on each platter. Evenly divide the sautéed mushrooms over the sliced steak. Attractively place a grilled green onion on top of each steak.
  5. Garnish each platter with 2 sprigs of fresh cilantro, serve immediately.
For the Cheddar Bacon Potato Cakes
  1. Coarsely shred the peeled potatoes using a food processor and immerse into ice water. In small batches place into towels and squeeze dry.
  2. Place the potatoes into a large bowl, add all ingredients except the vegetable oil, and lightly mix.
  3. In batches place the vegetable oil into a 375° F flat top grill, place 1/2 cup portions of the potato mixture onto the grill and fatten slightly. Sauté for 2-3 minutes or until golden brown, turn over and cook the second side an additional 2 minutes or until fully cooked. Remove from the grill and hold in a warm area for immediate platting.
For the Cervesa Lime Marinade
  1. Place the onions, garlic, cilantro, and jalapenos in a food processor and mince. Remove the mixture and place into a large mixing bowl.
  2. Add remaining ingredients mixing well. Reserve a small quantity for basting the steaks.